Save to Pinterest The smell of buffalo sauce and melted cheese hit me the second I opened the oven, and I knew I'd stumbled onto something dangerous. I'd been trying to use up leftover rotisserie chicken when the idea struck: what if I wrapped all that creamy, spicy buffalo chicken dip into crispy egg roll wrappers? My husband wandered into the kitchen, took one bite, and declared them better than any wing he'd ever had. I made a double batch the next day.
I brought these to a Super Bowl party once, still warm in a foil-lined basket. They vanished in under ten minutes. Someone asked if I'd ordered them from a restaurant, and I just smiled and said I'd tell them the recipe if they promised not to share it with everyone. Of course, I caved by halftime.
Ingredients
- Shredded cooked chicken: Rotisserie chicken is your best friend here; it's already seasoned and juicy, and it shreds in seconds.
- Cream cheese: Make sure it's softened to room temperature or it won't blend smoothly into the filling.
- Buffalo sauce: Use your favorite brand and adjust the amount based on how much heat you like; I go heavy because I love the kick.
- Ranch or blue cheese dressing: This cools down the heat and adds a creamy tang that balances the buffalo perfectly.
- Shredded cheddar cheese: It melts beautifully and gives the filling that gooey, stretchy texture everyone craves.
- Green onions: They add a fresh, mild bite that cuts through all the richness without overpowering anything.
- Egg roll wrappers: Look for them in the refrigerated section near the tofu; they crisp up like a dream when fried, baked, or air fried.
- Water: Just a small bowl for sealing the edges; it acts like edible glue to keep everything tucked in tight.
- Vegetable or canola oil: If you're frying, use enough to get a good deep golden crust without soaking the wrappers.
- Cooking spray: A light coat helps baked or air fried egg rolls get crispy without all the oil.
Instructions
- Mix the Filling:
- In a large bowl, stir together the chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, and green onions until everything is creamy and well blended. Taste it and adjust the heat if you want more or less fire.
- Assemble the Egg Rolls:
- Lay one wrapper on a clean counter with a corner pointing toward you, then spoon 2 to 3 tablespoons of filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly away from you, sealing the top corner with a dab of water.
- Fry (Optional):
- Heat about 2 inches of oil in a deep skillet to 350°F, then fry the egg rolls in batches for 3 to 4 minutes per side until they turn deep golden and crispy. Drain them on paper towels to soak up any extra oil.
- Bake (Optional):
- Preheat your oven to 425°F, arrange the egg rolls on a parchment-lined baking sheet, spray them lightly with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They should come out golden and crunchy on all sides.
- Air Fry (Optional):
- Set your air fryer to 400°F, place the egg rolls in a single layer, spray lightly, and cook for 8 to 10 minutes, turning once. They'll be crispy and ready in no time.
- Cool and Serve:
- Let the egg rolls rest for about 5 minutes so the filling sets up a bit and you don't burn your tongue. Serve them with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.
Save to Pinterest One evening, I made a batch for my sister who was having a rough week. We sat on the couch with a plate between us, dipping egg rolls into ranch and laughing about nothing in particular. She told me later that it was the best comfort food she'd had in months, and I realized these little bundles had become more than just a snack in our house.
Making Them Ahead
I always roll a double batch and freeze half on a baking sheet before transferring them to a freezer bag. When friends drop by unexpectedly, I can pull out however many I need and cook them straight from frozen, adding just a few extra minutes to the cook time. It feels like having a secret stash of restaurant-quality appetizers ready to go whenever the craving hits.
Choosing Your Cooking Method
Frying gives you the crispiest, most indulgent result, but baking or air frying keeps things lighter without sacrificing too much crunch. I usually fry them for parties when I want that wow factor, and air fry them on weeknights when I'm trying to keep things a bit healthier. Either way, they disappear just as fast.
Serving Suggestions
I like to set out celery and carrot sticks alongside these egg rolls, just like you'd get with wings. It adds a fresh, crunchy contrast and makes the whole spread feel more complete.
- Drizzle extra buffalo sauce over the top right before serving for an extra hit of heat and flavor.
- Offer both ranch and blue cheese dressing so everyone can pick their favorite dipping sauce.
- Garnish the platter with a sprinkle of chopped green onions and a few lemon wedges for a pop of color.
Save to Pinterest These egg rolls have become my go-to whenever I need to impress without spending hours in the kitchen. They're crispy, cheesy, spicy, and always gone before I can grab a second one for myself.
Recipe Questions & Answers
- → Can I make these egg rolls ahead of time?
Yes, assemble uncooked egg rolls and freeze them in a single layer before transferring to a freezer bag. Cook from frozen, adding 2-3 extra minutes to frying time or 5 minutes to baking time.
- → What's the best way to cook buffalo chicken egg rolls?
Frying gives the crispiest results in 3-4 minutes per side. Baking at 425°F for 15-20 minutes works well for lighter versions, while air frying at 400°F for 8-10 minutes delivers crunch with less oil.
- → Can I use rotisserie chicken for this filling?
Absolutely. Rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat, discarding skin and bones. The seasoned flavor enhances the buffalo filling beautifully.
- → How do I prevent egg rolls from getting soggy?
Ensure your filling isn't too wet—drain any excess liquid from the chicken mixture before wrapping. Fry at 350°F to quickly seal the wrapper, and let cooked egg rolls drain on paper towels immediately.
- → What dipping sauces pair well with these?
Extra buffalo sauce, ranch dressing, or blue cheese dressing are classic choices. For something different, try garlic aioli or a spicy honey mustard for sweet-heat balance.
- → Can I make these vegetarian?
Replace shredded chicken with crumbled tempeh, textured vegetable protein, or shredded jackfruit. Season the vegetarian alternative similarly and adjust buffalo sauce to taste.